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Combine chopped cooked eggs, celery, 3 color peppers, dressing and pickle relish in a medium–size mixing bowl. Season the salad to taste with salt and pepper; gently toss to coat. Cover the salad with plastic wrap and chill for 15 minutes or until ready to serve.

Before serving, spoon 1/3 cup egg salad on each lettuce leaf and roll like a taco. Place the lettuce wraps seam side-down on the serving platter and serve.